Recipe | Bread Pudding with Coffee Cream

Bread Pudding

Bread pudding is a classic traditional dish made in most households. A comfort food and quick fix for all ages, you can never go wrong with some bread pudding. Here is a delicious and easy coffee rendition of the classic bread pudding that you can whip up with our authentic range of coffee.

The ingredients needed for the recipe are-

½ cup plus 2 tablespoons hot espresso
½ cup dried currants
½ granular sugar
1½ teaspoons ground cinnamon
4 tablespoons of unsalted butter
8 slices of white bread with crust removed
6 large eggs beaten lightly
1 ½ half and half
2 tablespoons of Armagnac or any other brandy
½ tablespoons of vanilla extract
1 ½ tablespoons of grated lemon zest
¼ tablespoons salt
1 cup of heavy (whipping) cream, chilled
2 tablespoons of sifted powdered sugar

Here is how you can whip up some coffee cream and bread pudding-

Preheat the oven at 350 degree F.

Take a small bowl and put ½ cup espresso with ¼ cups of currants. Set aside for 15 minutes and set the remaining espresso to chill.

Take another small bowl and combine ¼ cup of the sugar with the cinnamon. Spread 3 tablespoons of butter on one side of all the bread slices and sprinkle some sugar-cinnamon mixture on all the slices.

Arrange the bread slices, butter side up on the cookie sheet and toast. Cut each slice of bread into 4 triangles.

With the remaining butter, grease a 9 inch deep dish pie plate and arrange the 16 triangles on this plate, butter side up.

In a large bowl, whisk the remaining sugar, eggs, half and half, Armagnac, vanilla, lemon zest, and salt.
Add the espresso currant mixture and blend thoroughly.
Pour half the mixture oven the bread slices and rest for 10 minutes so they absorb the liquid.
Arrange the remaining 16 slices, butter side down on top of the soaked bread slices.
Add the remaining mixture and let it rest for 20 more minutes.

Set the baking dish in a large pan and add water to the pan upto half the level of the baking dish.
Bake in the centre of the over for 45 minutes until the custard is set. A tip, after 45 minutes, insert a knife in the middle of the pudding, if it comes out clean then you pudding is well cooked.
Cool this for 15 minutes.

For Cream -

Combine the coffee cream with remaining espresso in a chilled bowl. Whip the mixture adding 1 tablespoon of sugar from time to time until soft peaks form.

Sprinkle the remaining currents over the pudding. Spoon the whipped cream on top or pass separately in a bowl.

Your bread pudding is ready to serve!
You can serve it chilled or at room temperature. While this may seem like a complicated recipe at a glance, it is easy to master as you go about it. This is a traditional bread pudding recipe that would give you the bakery taste at home.
Do try it with our coffee cream twist and let us know how delicious it was!

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